brisket primal · Germany
In Burkina Faso, this cut is sukur-ndo, also sold as toggo.
About this cut
From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.
| rare | Blutig | → | Saignant |
| medium rare | Rosa | → | A point saignant |
| medium | Halb durch | → | A point |
| well done | Durch / Gut durch | → | Bien cuit |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“Rinderbrust” in Germany maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Burkina Faso, look for labels such as sukur-ndo · toggo. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.
This information is for educational purposes only and may vary by region or butcher practices.